Lemon Ginger Roasted Vegetables

Roasted vegetables are the unsung heroes of the dinner table—simple, satisfying, and endlessly customizable. These Lemon Ginger Roasted Vegetables are a vibrant twist on the classic. With the brightness of Lemon Olive Oil, the sweet tang of Honey Ginger White Balsamic, and a touch of fresh ginger, they’re anything but boring. Perfect as a side dish or the main event, this recipe proves that vegetables can be the star of any meal (yes, even the broccoli).

Ingredients:

• 2 cups broccoli florets
• 2 cups baby carrots
• 1 tbsp Lemon Olive Oil
• 1 tbsp Honey Ginger White Balsamic
• 1 tsp fresh ginger, grated
• Salt and pepper to taste

Instructions:

1. Preheat the Oven:
   Preheat your oven to 400°F (200°C).

2. Prep the Vegetables:
   In a large bowl, toss the broccoli florets and baby carrots with Lemon Olive Oil, Honey Ginger White Balsamic, grated ginger, salt, and pepper until evenly coated.

3. Roast:
   Spread the vegetables in a single layer on a baking sheet. Roast for 20-25 minutes, tossing halfway through, until they’re tender and slightly caramelized.

4. Serve:
   Serve warm as a side dish or over quinoa or rice for a hearty vegan main course.

Pro Tip:

Add a handful of toasted almonds or sesame seeds before serving for an extra layer of texture and flavor.